White bean soup with kale.
White Bean Kale Soup
Ingredients
- 1/4 tsp smoked paprika
- 1/4 tsp chili flakes
- 1/4 tsp dry thyme
- pinch kosher salt
- 1/4 tsp black pepper
- 1 Tbsp olive oil
- 3 carrots, diced
- 2 stalks celery, diced
- 1 onion, diced
- 3 garlic cloves, chopped
- 1 bay leaf
- 6 cups cooked white beans (drained and rinsed if using canned)
- 5 cups vegetable stock
- 30 grams kale
Directions
- Place dutch oven over medium-low heat.
- Heat 1 Tbps olive oil in dutch oven. When hot, add onions, carrots, and celery. Let sweat 10-15 minutes.
- Add bay leaf, garlic, and half of the beans. Lightly mash the beans with the back of spoon or masher. Let saute 5 minutes.
- Add vegetable stock and bring to a boil.
- Reduce heat, cover, and simmer 20 minutes.
- Add remaining beans, bring to a boil, cover, and reduce heat. Simmer for 15 minutes.
- Turn off heat. Stir in kale. Cover and let sit for 5 minutes.
- Serve hot or let cool slightly and refrigerate.
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CC BY 4.0
by the author.